Daily Cooking Quest

easy Indonesian recipes

Lemon Pound Cake

This is my most go to pound cake recipe. It uses lemon zest so the cake is super fragrant, I love how my house smell when the cake is baked in the oven. Plus with my non-existent skill in cake decorating, a pound cake is just my kind of cake, easy, delicious, and nobody says no to a good pound cake.

Lemon Pound Cake

Lemon Pound Cake

Lemon Pound Cake


Prep Time: 30 mins

Cook Time: 1 hour

Total Time: 1 hour 30 mins

Serves: 16


  • Dry ingredients
  • 1 1/2 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • Other ingredients
  • 4 large eggs, separated
  • 14 tablespoon sugar (divided into 1/2 cup + 6 tablespoon)
  • 1/2 pound (2 sticks) unsalted butter @ room temperature
  • 1 tablespoon rum/brandy/whiskey
  • zest of 1 lemon (about 1 1/2 teaspoon)


  1. Preheat oven to 350 Fahrenheit (180 Celsius). Grease and flour a 9" x 5" loaf pan, set aside.
  2. Sift together all the dry ingredients. Set aside.
  3. In a mixing bowl, whisk egg whites until soft peak, then add 6 tablespoon of sugar in 3 batches, keep whisking until stiff peak.
  4. In another bowl, cream butter with an electric mixer until white and fluffy. Add 1/2 cup of sugar in 3 batches, mix well. Add egg yolks, one at a time, mix well. Add the dry ingredients in 3 batches, mix well.
  5. Using a spatula, fold 1/3 of the egg whites into the batter until smooth. Fold the rest of the egg whites until smooth. Pour the batter into prepared pan.
  6. Bake for about 50 minutes to 1 hour, or until a cake tester comes out clean. Cool in the pan for 10 minutes, take the cake out from the pan, and cool on a rack.

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